| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1/2 | c | Chopped onion |
| 1 | cn | (12-oz) whole kernel corn |
| 1 | cn | (11-oz) cheddar cheese soup; undiluted |
| 1 | c | Sour cream |
| 1/4 | c | Pimento; chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | c | Cooked; drained noodles |
| 1 | c | Ritz cracker crumbs |
| 1/2 | c | Cheddar cheese; shredded |
| 3 | tb | Butter or margarine |
INSTRUCTIONS
Saut. beef until it loses its red color. Add onion; cook until tender. Add corn, soup, sour cream, pimento, salt, pepper and noodles. Put into lightly greased 2 quart casserole; sprinkle with cracker crumbs and shredded cheese. Dot with butter. Bake in a 350 degree oven for 30 minutes. Serves 6 to 8. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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